Hummingbird cake from La Fabrica Girona

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I have eaten a lot of cake in my days, so I was slightly skeptical when La Fabrica Girona owner Amber Meier told me the hummingbird cake I was eyeing as I placed my chai latte order would be the best cake I had ever eaten. Although it was only 10am, and I typically try to hold off on eating cake until at least lunchtime, I decided I should probably test out Amber’s claim. She handed me a cup full of cake and a wooden fork – and I went to town.

I’m happy to report that Amber was absolutely correct. The hummingbird cake is as delicious as promised, hands down the best cake I have ever eaten. And now you can eat it, too – even if you can’t make your way to La Fabrica.

Melissa Mostert is the women behind La Fabrica’s hummingbird cake. She says:

“I’ve always loved baking since I was little and have always been a natural at doing it. I used to watch my mother in the kitchen always creating something. Then I decided to take a subject at school where I’ll be able to learn a bit more about baking. Then I met my husband, and his mother is an amazing baker. She creates the most beautiful, delicious cakes and cupcakes for weddings, birthdays and baby showers. I occasionally helped her making these cakes and cupcakes, so I learned a lot from her by watching and helping.”



  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups of sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 1 cup chopped walnuts
  • 2 cups mashed banana
    Cream cheese frosting:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioner’s sugar
  • 1 teaspoon vanilla extract



  1. Combine first 5 ingredients in a large bowl.
  2. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
  3. Stir in vanilla, pineapple, 1 cup walnuts, and bananas.
  4. Pour batter into three greased and floured 9-inch round cake pans.
  5. Bake at 350°F (180°C) for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
    Cream cheese frosting:

  1. In a medium bowl, mix together the cream cheese and butter until creamy.
  2. Mix in the vanilla.
  3. Gradually stir in the confectioner’s sugar.
  4. Store in the refrigerator until ready to use.

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